Preparation

Remove all fat from the meat. Cut into pieces. Place in a small bowl along with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice.
Cover and refrigerate overnight.
Remove the meat from the marinade and dry.
Skew the meat using four substantial skewers.
Brush with oil.
Grill over very high heat, always turning until done.
Some prefer slightly pink (12 minutes).
Well done, it takes about 20 minutes.
Remove from skewers and serve.

VARIATIONS: Include 2 green peppers cut into 12 pieces, 4 tomatoes cut into quarters and 4 small white onions, peeled and cut in half. Skewer alternate pieces of vegetables and pieces of meat. Proceed according to the recipe.

Ingredients

  • 3 lb Lamb, cut from leg
  • 2 sm Onion, finely-minced
  • 4 lg Garlic, cloves, fine-minced
  • 2 lg Shallot, minced
  • 2 tb Parsley, freshly-chopped
  • 2 1/2 c Pomegranate juice, unsweet.
  • -(available at Health Food
  • - store)
  • 4 tb Corn oil
  • 8 ds Cayenne pepper